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versión On-line ISSN 2007-7858versión impresa ISSN 2007-7521


CHAQUILLA-QUILCA, Guadalupe; BALANDRAN-QUINTANA, René Renato; MENDOZA-WILSON, Ana María  y  MERCADO-RUIZ, Jorge Nemesio. Properties and application possibilities of wheat bran proteins. CienciaUAT [online]. 2018, vol.12, n.2, pp.137-147. ISSN 2007-7858.

Wheat bran is mainly intended for animal consumption and some of its components are underutilized, representing value-added opportunities. It forms the outer layers of the grain and contains up to 18 % by weight of proteins of better quality than those of flour. These proteins are not exploited because most are protected by a matrix of polysaccharides, which is indigestible by the human gastrointestinal system" so their extraction is necessary. Traditionally, wheat bran proteins have been recovered by alkaline extraction and have been proposed as ingredients for the manufacture of foodstuffs. However, their use is almost non-existent because the extraction processes are aggressive and not profitable. The aim of the present review is to present the proper ties of wheat bran proteins, as well as, their potential uses. Among their properties, the digestibility, lipid absorption capacity and aminoàcid pattern are highlighted. The water soluble fraction of these proteins, because of their easy extraction, could have an added value from the perspetive of emerging technologies, for example, as a source of bioactive peptides, in the production of nanoparticles with industrial applications or as matrices for artificial biomineralization processes.

Palabras llave : cereal proteins; agroindustrial byproducts; emerging technologies.

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